Multigrain Soya Chunks Roti
Lunch • India
How to Make Multigrain Soya Chunks Roti (Traditional & Healthy Version)
Multigrain Soya Chunks Roti is a wholesome Indian flatbread that seamlessly blends tradition with nutrition. This roti is crafted using a variety of grains such as whole wheat atta, bajra (pearl millet), jowar (sorghum), and besan (gram flour), enriched with protein-packed soya chunks. Soya chunks, or 'nutrela', are widely used in Indian vegetarian cooking for their meaty texture and health benefits. The combination of multigrain flour and soya makes this roti not just delicious but also a complete meal, ideal for lunch. Originating from the heart of Indian kitchens, this recipe adapts easily to regional tastes. In Northern India, multigrain rotis are a staple, especially during the winter months when bajra and jowar are in season. The inclusion of soya chunks is a modern twist, perfect for families seeking high-protein vegetarian options. The taste is earthy, hearty, and comforting, making it a great choice for daily meals or festive thalis during occasions like Makar Sankranti when millet-based dishes are favored. Multigrain Soya Chunks Roti is not only satisfying but also a conscious choice for those tracking calories, protein, and carbs. It pairs beautifully with homemade dahi (curd), chutney, or sabzi, making it a versatile addition to your Indian lunch menu.
Ingredients(for 2 rotis per serving)
- 1/2 cup Whole wheat atta (gehun ka atta)
- 1/4 cup Bajra flour (pearl millet flour)
- 1/4 cup Jowar flour (sorghum flour)
- 2 tbsp Besan (gram flour)
- 1/4 cup Soya chunks (nutrela, boiled & minced)
- 2 tbsp Onion (finely chopped (pyaz))
- 1 Green chilli (finely chopped (hari mirch)) - optional
- 2 tbsp Fresh coriander (finely chopped (hara dhania))
- 1/2 tsp Cumin seeds (jeera)
- to taste Salt (namak)
- as needed Water (for kneading dough)
- 1-2 tsp Ghee or oil (for roasting (optional)) - optional
Instructions
- 1
Boil soya chunks in water for 5 minutes until soft. Drain, squeeze out excess water, and mince finely.
7 minutes
Rinse soya chunks with cold water after boiling to remove any raw taste.
- 2
In a large mixing bowl, combine atta, bajra flour, jowar flour, besan, minced soya chunks, chopped onion, green chilli, coriander, cumin seeds, and salt.
3 minutes
Mix dry ingredients well before adding water for uniform flavor.
- 3
Gradually add water and knead into a soft, pliable dough. Let it rest for 10 minutes.
10 minutes
Resting the dough ensures softer rotis.
- 4
Divide the dough into equal portions and roll each into a smooth ball.
2 minutes
Grease your palms lightly to prevent sticking.
Why This Dish is Healthy
This recipe is designed for health-conscious eaters. The use of multiple whole grains increases the fiber content, which supports digestion and helps maintain steady blood sugar levels. Soya chunks give a protein boost, making it suitable for vegetarians seeking muscle growth or weight management. It's an ideal, nutrient-dense option for anyone tracking their macros or aiming for a heart-healthy diet.
Multigrain Soya Chunks Roti is an excellent source of plant-based protein, complex carbohydrates, and dietary fiber. Soya chunks are rich in protein and iron, while bajra and jowar provide essential minerals like magnesium and phosphorus. Besan adds extra protein and fiber, aiding in digestion and satiety. This roti is low in saturated fat, contains no added sugars, and is a balanced choice for a wholesome Indian meal.
Pro Tips
- 💡Tip 1: Ensure soya chunks are well-squeezed to avoid soggy dough.
- 💡Tip 2: Mix flour varieties thoroughly for even texture.
- 💡Tip 3: Serve the rotis hot for the best taste and softness.
Storage & Serving
Store leftover rotis in a cloth-lined container to retain softness. They can be refrigerated for up to 24 hours and reheated on a tawa or microwave. Avoid storing for longer to preserve texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 170.0 kcal |
